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Buttermilk Pie



One of my favorite pies!

I've been known to ask for this for my birthday; I love it that much!

If you can't get over the name . . .that's OK!

One bite and you'll know that this is one fantastic tasting pie!

There is no hint of a buttermilk taste.

There can't be; there's too much sugar in it!

This is a fantastic, simple, back-to-basics pie that you can't go wrong with!

The only regret you'll have is when it's gone!

Buttermilk Pie

2 cups sugar
2 TBSP flour
1/2 cup butter, softened
3 large eggs, beaten
3/4 cup buttermilk
1/4 tsp. baking soda
1/2 tsp. vanilla extract
1/2 tsp. butter extract** (can substitute vanilla for the butter extract)
1 tsp. white vinegar
sprinkle of nutmeg on top once the filling is poured into the pie shell, if desired

Preheat the oven to 350 degrees.

Place the prepared, unbaked piecrust into the oven and bake for 10-12 minutes.

Combine the sugar with the flour.  Cream the butter and sugar together.  Add the eggs, salt, buttermilk, baking soda, vanilla and butter extracts, and vinegar.

Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top;  about 40 minutes.  Loosely place a piece of foil over the pie and allow the pie to cook until the custard is set; depending on your oven, 10-20 additional minutes.  The foil will prevent further browning of the top while the pie cooks. 

Serve warm or cooled.

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